In the cellar of Edenflo picking date and temperature are crucial, no chilling means no warm fruit. Our wines want as much natural acid as possible, thus the fruit is picked earlier every year. Once the fruit arrives in the cellar it is crushed, usually by foot, leaving whites and reds on skins until they are pressed.
No recipe or rules, it’s all feel.
Everything stays on lees unsulphured, until blending, at which point it’s taken to be bottled. It’s simple. Minimal intervention.